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Time:
30 minutes plus 3 hours to chill
Ingredients
Almond Tofu Base
1 tablespoon gelatin powder
1½ cup almond milk
1½ cup soymilk
½ cup sugar
1 teaspoon almond oil
Pinch of salt
Kiwi in Rock Sugar Syrup
4 ripe kiwis
¼ cup Chinese yellow rock sugar (2 ounces)
½ cup water
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Method
For Almond Tofu Base
Sprinkle gelatin over almond milk in a large cup and
let sit for a minute. In the meantime, bring soymilk
and sugar to a scald in a saucepan, stirring until
the sugar is dissolved. Remove from heat and whisk
in the gelatin and almond milk mixture. Add almond
extract and stir to blend. Pour into 8 glasses or
molds and refrigerate until firm, at least 3 hours.
For Kiwi in Rock Sugar Syrup
Bring sugar and water to a boil. Let sit until all
the sugar melts. In the meantime, peel and cut kiwis
in half. Cut each half into 4 wedges and place in
a bowl. Pour the sugar syrup mixture onto the kiwis
and refrigerate the mixture completely before use.
Assembly
For each portion, serve almond tofu with 4 pieces
of kiwi and about 4 tablespoons of syrup.
Serves 8
Recipe adapted from "An Exotic Finish" by
Pichet Ong
(Morrow-Harper Collins, 2007)
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